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Old 03-04-2014, 07:53 PM   #1
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Default I want I carbed ale

....because I am English. Everything I read talks of carbonating and frany I do not like fizzy beer. My question is simple - do i have to carbonate at all? Can I still bottle condition with adding any sugar to the bottle?

Tried searching for an answer but no joy.

I am looking to bottle an IPA in the next few days that was made with a partial mash and dry hopping.

Cheers

MD

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Old 03-04-2014, 07:54 PM   #2
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Excuse spelling I am using a phone. The title meant to read NON Carbed beer

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Old 03-04-2014, 07:58 PM   #3
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Sure, if you want to drink your beer flat that's fine. Some people like "cask style" ales, with a very low level of carb (like 1-1.8 volumes of co2) and will only add enough priming sugar to reach that carb level. If you want no carbonation at all, then bottling without any priming sugar would be the way to go.

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Old 03-04-2014, 08:07 PM   #4
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Certainly....as long as it's done fermenting before bottling, and you're SURE it's done, then you'll have the non-carbed beer you wish when you pop one open

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Old 03-04-2014, 08:26 PM   #5
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The only potential problem I see is that bottle conditioning protects the beer from oxidation in the bottle. If there isn't any CO2 being produced, then the bottle will have beer plus air in it. This will oxidize the beer sooner or later. I think you'll have to figure out a way to purge the bottle with CO2 prior to filling it like the commercial breweries have to do.

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Old 03-04-2014, 08:42 PM   #6
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I think I would go with Yoopers suggestion and carb at a lower level. Have you ever drank completely uncarbonated beer? I have, from a batch I made recently, and it's not good, to my tastes. I guess what I'm trying to say is there is a line from flat to fizzy, with a lot of other options in between. But in the end, it's your beer, so make it the way you want to drink it. If you bottle a batch flat, and you don't like it, you can always open them up and add a little sugar, then recap and let them condition some more. I'm doing that very thing tonight to a batch I made that didn't carbonate properly.

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Old 03-04-2014, 08:55 PM   #7
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The English ales I've drunk in England all had at least little bit of carbonation. There are calculators available that will let you add the amount of priming sugar appropriate to a particular style. There's one here:

http://www.northernbrewer.com/priming-sugar-calculator/

If you pick a British Bitter or ESB style it will recommend a smaller amount of priming sugar than what you'd use in a "fizzy" beer.

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Old 03-04-2014, 11:11 PM   #8
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Thanks for all the replies. Now I on a proper keyboard and may be able to spell properly...

Coming from the 'english tradition' I am too used to ales from the cask (Used to manage cellars years ago). Non of the beers I poured were ever carbonated. I will try a mix of all the above:

I will straight bottle a few and bottle a few with maybe a quarter of a carbonisation drop and see how I go.

My gut feeling is to go with a very small amount of carb. The great thing is though - nothing goes to waste. Worst case scenario is I make another batch!

Thanks for the replies

Cheers

Matt

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Old 03-04-2014, 11:42 PM   #9
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I have a feeling you are going to have trouble duplicating your previous cask ale experiences with bottled and completely uncarbonated home brew. I was curious as to what you were trying to achieve, so I did a little research. Came up with the following very interesting article. This author seems to disagree with you that British cask ale is not carbonated at all.

http://allaboutbeer.com/article/cask-ale/

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Old 03-05-2014, 12:13 AM   #10
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I would try a pint straight out of the fermenter before bottling. Chill it to your preferred serving temperature and see what completely uncarbed beer tastes and feels like.

If that's really what you want, then just bottle and serve before it oxygenates. If you're not sure you can drink it fast enough and you can't purge each bottle with CO2, try filling the bottles closer to the top or compromising with a very low-pressure carbonation (maybe 1 oz of priming sugar for a 5 gallon batch) to stave off oxygenation.

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